Pecan Pie With Bourbon Creme

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

My daughter found this recipe and it has become our favorite for pecan pie. I have never found any restaurant pie to beat this one.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Prepare pie crust in pie pan and have ready.
  3. In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
  4. In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
  5. Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
  6. Bake 45 to 50 minutes or until filling is just set.
  7. Cool pie on wire rack atleast 1 hour.
  8. To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.
Most Helpful

4 5

This was good, but way too sweet. The bourbon whipped cream was fantastic, though. The syrup/sugar/butter/vanilla combination will probably be really good to candy pecans with all on their own though!

4 5

This was really good. The maple made a nice change from the corn syrup I usually use, really nice texture as well. The bourbon whipped cream was a revelation. Really made a nice complement to the pie. The only problem I had was with the directions for adding the egg to the syrup. It specifically calls for you to add it while the syrup is hot. I very slowly added a bit of egg and it immediately cooked. I then tried adding a little of the syrup to the egg and that worked a bit better but by the end I had to strain the syrup mixture for any partially cooked egg bits. The final result did not taste eggy in the least however and was a beautiful pie that was loved by all. Thanks!